Butternut Squash Soup

Okay so yes LA doesn't get a true autumn but the time change really helps you get in the mood. Our trees hardly change colors (what good is the palm tree?), spring and summer fruit is still growing and we're still not wearing our coats but then again how often do we wear coats?  So this brings me to soup. Don't you just love a good soup?  Here's my favorite at the moment. 

1 butternut squash peeled, seeded and diced

1 potato or 2 depending on size, peeled and diced

1 leek chopped

2 carrots diced

1 celery diced

butter

32 oz chicken stock

curry

nutmeg

Melt 3 Tbsp butter in a large pot and throw in veg to cook about 5 mins. add chicken stock, bring to a boil, add a dash or two of curry and nutmeg, cover and reduce heat to low for about 35 mins. in a food processor or blender puree the soup in batches.  

Serve with yummmmmmy parmigiano-reggiano toast.